Peter's Fishery

2nd time in a row not a good experience.

Ran out of what I wanted, 3 options last time. This time, didn't have what I wanted.

Had to ask multiple times for bread.

Opted for an alternative the oysters were weird. Ordered oysters Rockefeller they were in a soupy Sause - flavorful, but not oysters Rockefeller and for $14.00 more than 4 oysters should be served.

My fried soft shell crabs were raw (yuck btw). I sent back was told I was getting new, they re-fried mine - so overcooked the meat was shriveled and dry. The breadingwas dark brown, burnt.

I told the waitress she could care less. Only a few other customers - not a busy thing.

Long time customers - will not be going back.

:-(

We went to Petes Fishery for Dinner and was greeted by the chef who asked Do you know who I am? and then proceeded to tell us and brag about the famous chefs he knows. We ordered the Frutti Del Mar and while the fish was cooked perfectly the amount of garlic used so overwhelmed the dish that you couldn't enjoy the fish. THe fish itself was not seasoned, and if it was it was so overwhelmed by the garlic you wouldn't know it. 1 of my group ordered the whole snapper. Well again the fish itself was not seasoned, yet it was swimming in a garlic sauce. Now everyone in my group loves garlic, but the heavy handed use of it just drowned out any type of enjoyment of the dish. The snapper was served with a bruschetta like salad which again was more like a garlic salad with green leaves for color. We were told that the only 2 desserts available were bananas foster and Berry dessert. No more rice pudding or the pastachio dessert. No more cappochino. Our group was not impressed with the chef's culinary over use of garlic Next time we will stay with the tried and true menu....

My husband and I stopped here spur of the moment on a Saturday afternoon. The food was great and the staff very friendly.

Huge portions, perfectly prepared, friendly staff, very reasonably priced

The fish is always so fresh and the portions are just right! The only negative is the amount of sugar that is put into the tomato sauce. The first time, I thought it was a slip up but nope the second time it was just as sweet, just the same as the first time! As an Italian who makes sauce all of the time, my advice to the chef there is to saute onions in place of the pound of sugar you are adding to your sauce and I guarantee you will have great results!